Fave e cicoria – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Apulia Servings: Serves 4
Italy Region / Locale: Apulia Servings: Serves 4Fave e Cicoria is a quintessential dish from the southern Italian region of Apulia. Known for its rustic simplicity, this appetizer balances the earthy bitterness of chicory with the creamy texture of pureed fava beans. Traditionally enjoyed by the Mediterranean coast, the dish reflects the agricultural heritage of the area, where both fava beans and chicory thrive. It exemplifies the region’s skill in transforming humble ingredients into a meal of comforting richness and complex flavors.
Ingredients
- dried fava beans – 1 cup / 200 g
- chicory – 1 bunch / 300 g
- extra virgin olive oil – 1/4 cup / 60 ml
- garlic cloves – 3, minced
- salt – to taste
- black pepper – to taste
Instructions
- Soak the dried fava beans in water overnight.
- Drain and rinse the beans. Place them in a pot with enough water to cover and bring to a boil.
- Simmer on low heat for about 1 hour until the beans are soft and can be easily mashed.
- While the beans are cooking, clean the chicory and remove any tough stems.
- Bring a separate pot of salted water to a boil and blanch the chicory for 5 minutes. Drain and set aside.
- Once the beans are cooked, mash them into a smooth puree using a potato masher or an immersion blender. Stir in half the olive oil, 2 minced garlic cloves, salt, and pepper to taste.
- In a pan, heat the remaining olive oil and sauté the remaining minced garlic until golden. Add the drained chicory and sauté for a few minutes.
- Serve the fava bean puree with the chicory on the side, drizzled with additional olive oil.
Substitutions
- chicory -> dandelion greens
- fava beans -> split peas
Enhancements in the Next Evolution
- Add a squeeze of lemon juice to the fava bean puree for a fresh tang.
- Incorporate a pinch of red pepper flakes to the sautéed chicory for a spicy kick.
- Use vegetable broth instead of water for cooking the fava beans to enhance the flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
